Bready or Not Original: Soft Muesli Breakfast Cookies
These soft-baked plump breakfast cookies are full of wholesome goodness. This recipe is easy to customize with different muesli mixes. Using a teaspoon scoop, recipe makes about 55 cookies.
Course: Breakfast, Snack
Author: Beth Cato
1 1/2cupsall-purpose flour
3/4cupapplesauceindividual serving cup size
1/2cupvanilla Greek yogurtor plain
2Tablespoonsvegetable oilor coconut oil
2 1/2cupsmuesliabout 11 ounces
Preheat oven to 350-degrees.
In a medium mixing bowl whisk together the flour, baking soda, cinnamon, and salt. Set aside.
In a big mixing bowl, beat together the applesauce, brown sugar, yogurt, vegetable oil, egg, and vanilla with a mixer until well combined. Add flour mixture, followed by the muesli.
Drop cookie dough by teaspoon scoops onto a parchment paper-lined cookie sheet. Bake for 10 to 12 minutes.
Allow cookies to cool on pan for five minutes, then transfer to a wire rack to cool completely. Store in a sealed container between parchment or waxed paper layers; the applesauce will make the cookies slightly tacky if they touch each other. They'll keep for up to a week at room temperature.